Recipe contributed by Liora Samuel. Teff, an ancient North African grain, is said to be the smallest grain in the world. It is naturally gluten-free and incredibly rich in calcium, iron and other nutrients. You can find it at health food stores and some markets in both grain and flour form. Store it in the freezer when not using. For toppings, see the recipes for Split Pea Sauce and Ethiopian Red Lentils.
- 7¾ cups teff flour
- 1 tablespoon yeast
- 4-5 cups water
- Drizzle of oil, just to lightly coat pan
- Stir together teff, yeast and water. It should be a runny liquid. Let it sit, covered, for at least 8 hours. (Some people let it rise for 2 to 3 days.) When ready to use, stir. The batter/dough should still be runny, like pancake batter. If it is hard, add a small amount of water and stir well. To cook, heat a large, flat frying pan, preferably nonstick. Wipe lightly with oil, just to coat. Pour a ladleful of batter into the hot pan, swirling to make it thin. Cook it until bubbles appear and burst, about 5 minutes. Remove from pan and stack one on top of another while preparing the others. To serve the injera, lay it on a large plate or tray and pile the accompanying stews on top or serve in bowls. Rip off pieces of injera and dip into the stews.